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The Secret to Making The Best Homemade Soft Pretzels Without Lye

Can't make it to Oktoberfest? Then Make these amazing Bavarian Soft Pretzels. these are super easy to make and don't require any lye solution to make these just a few Secrets to make the best pretzel you ever had !! Ingredients : 500g Bread flour or 3 1/4 cups 275g water 275ml or 1 cup 5g yeast or 2 tsp 10g salt or 2 tsp 35 gram butter or 3 tbsp 5 gram sugar or 1 tsp We will begin by making sure our yeast is still alive by adding 275 grams of 115 F water to a bowl or measuring cup. To that, add 5 grams (2 tsp) of active dry yeast and 5 grams (1 tsp) of sugar. Give it a little stir and while we wait for the yeast to become active, let’s get out our mixer. To our mixing bowl, add 500 grams (3 1/4 cups) bread flour. You can use all purpose flour, but you may need to adjust the amount of water you use. Place the bowl in the mixer and add in 10 grams (2 tsp) of salt. Note, you can do this by hand if you don’t have a mixer; it will just be a very good workout! Give that a little mix to spread the salt throughout the flour. Now pour in the yeast/water mixture and mix on medium speed for 2-3 minutes until the dough comes together. At this point, gradually add 35 grams of butter (3 tbsps), just a little bit at a time.let it mix for another 5 minutes (or so) until you have a smooth, soft dough. You might need to stop and adjust the dough to make sure it all gets incorporated. Once the dough is smooth, remove from your mixer. shape it into a ball and placing it back into the bowl. Then cover with a damp towel or cling film. We are going to let this rest for 20-25 minutes While the dough is resting, let’s set up our pretzel rolling station. Start by greasing a baking pan with some oil and place that to the side. Grab your dough baby. You’ll want to weigh out 120 gram portions or you could just divide into 6 equal pieces if you don’t have a scale. Now take the dough and flatten it out and using your finger tips. We want to roll this up, but you need to pinch it as you go so it all stays together. Once we have our log shape, give it a little roll to form it a bit better. You want them to be about 5 inches long. Place it on the baking sheet. Once you have them all rolled, place a damp towel on top and let them rest for 20 minutes. This allows the gluten to relax so we can easily roll the pretzel shape. Once the logs have rested, line a baking sheet with parchment paper and place it to the side of your work space. To roll our dough into pretzels, use two hands, and starting from the centre, roll out the dough, trying to keep the centre thick and taper it out to the ends. Don’t rush; take your time slowly rolling the dough out. As it get longer you can start rolling with one hand. You can also form it the same thickness all the way down, but the Bavarian pretzels usually have a thick centre. Once you have rolled out your dough to about 25-27 inches, its time to make the pretzel. Do this by taking the tips and crossing them. Fold them under themselves once and bring it up to touch the thick part of the pretzel. Press it in and there you have it. A mighty fine looking pretzel! Now, if you want to get real fancy, you can twist the pretzels in the air to form them but that takes a bit of practice. Now, do this to all your pretzels and cover with a damp towel. Let that rest for 45 minutes before covering with cling film and placing in the fridge for the next 24 hours. You can wait one hour if you really need a pretzel fix right away! Once you are ready to cook your pretzels, we are going to give them a little bath The bath will help get that true pretzel texture and look. Normally you would use a lye bath here, but there are dangers with that so we are going to make a baking soda bath. Add 4 cups of water to a pot and bring to a boil. Add 65 grams of baking soda (1/4 cup) and 45 grams (3 tbsps) of honey. Mix until it dissolves. We are going to slowly drop in one pretzel at a time and cook it for 20 seconds on the first side and 15 seconds on the second side. Carefully remove the pretzel and place on a lined baking sheet. Repeat this with all your pretzels and top them with some flaky salt. You can also give them a score on the fat side of the pretzel if you like. Then place them into a 425 F oven for 15-20 minutes or until you get a deep brown color. Remove from the oven and look at these beauties Place them on a cooling rack to keep them crispy on the outside. No one likes a soggy pretzel. Get my gear here: Kitchen Gear: My Knife: https://amzn.to/3eHDabU My Cutting Board: https://amzn.to/2VNuEj7 Kitchen Aid Mixer: https://amzn.to/2VugoN7 Induction Burner: https://amzn.to/3eI4Z41 Camera Setup: Camera Canon RP: https://amzn.to/37tzwzm Lens 24-105 f4 R mount : https://amzn.to/3d02E2p Lights Godox SL-60 : https://amzn.to/2UKGBGp I make a small commission on these items I do this to help support the channel. Thank you for your support!